Braised British Beef Stew with Root Vegetables

British · Year-round · 180 min · Serves 6 · By Lesapor Test Kitchen

This British beef stew is a comforting dish that brings warmth to your table, regardless of the season. Loaded with root vegetables and tender beef, it’s the perfect meal to gather around. Using organic beef and fresh herbs will enhance the flavors, making it a standout in any collection of cozy braises.

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds organic beef chuck, cut into 2-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 cup red wine
  • 3 carrots, peeled and cut into chunks
  • 3 parsnips, peeled and cut into chunks
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • Flaky sea salt, to taste

Method

  1. In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Season the beef with salt and pepper. Sear in batches until browned on all sides, about 5 minutes per batch. Remove and set aside.
  2. In the same pot, add the onion and garlic. Sauté until the onion is soft, about 3 minutes. Stir in the tomato paste and cook for another minute.
  3. Pour in the red wine, scraping up any brown bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
  4. Return the beef to the pot. Add the beef broth, carrots, parsnips, bay leaves, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 2 1/2 hours or until the beef is tender.
  5. Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with flaky sea salt as needed before serving.